Baked Tomato and Egg Cups

Preheat oven to 450º

Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.

Crack eggs and gently place in the cavity of each tomato.

Season with salt and pepper. I added dried red pepper flakes for a little heat.

Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.

Remove from oven and top with fresh chopped herbs.

Serve as is or on top of a crusty piece of toasted bread.